40 minutes
Flavored with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal!
  • 8 chicken thighs, skin on and bone in (see special)
  • 4 tbsp hoisin sauce
  • 2 tsp sesame oil
  • 2 tbsp clear honey
  • 1½ tsp Chinese five-spice powder
  • thumb-sized knob of ginger, grated
  • 2 garlic cloves, grated
  • bunch spring onions, chopped
  • 50g cashew nuts, toasted
  • cooked brown rice, to serve
  1. Heat the oven to 200C/180C. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. 
  2. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. 
  3. Roast, skin-side up, for 35 mins, basting at least once.
  4. Stir through the cashew nuts and sprinkle the spring onions over the chicken. 
  5. Return to the oven for 5 mins, then serve with brown rice.

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